a perfect pie

Once your baby is born, preparing a dinner from scratch will probably be the last thing on your sleep-deprived mind. But before she arrives, you can get a start on stocking the freezer with flavorful, nutritious meals (like this one) that keep for months. This Picadillo Pie — a lighter, more healthful version of the Cuban favorite — is made with lean ground turkey, so it packs lots of protein but is low in fat. Plus, a meat-and-potatoes meal is sure to please partners with hearty appetites. Prepare it in a glass baking dish so you can reheat it in the oven or microwave.

Picadillo Pie

Serves 4

2 small russet potatoes, peeled and cubed

3/4 cup 2-percent milk

1 teaspoon kosher salt

1 tablespoon olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 medium red bell pepper, diced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 pound extra-lean ground turkey

1 medium zucchini, diced

1 10-ounce box frozen corn, defrosted

1 cup canned crushed tomatoes

3/4 cup golden raisins

1/4 cup fresh cilantro, chopped

Bring potatoes to a boil in a small saucepan and simmer until soft, about 12 minutes. Drain. Return to pan, add milk and salt, and mash until smooth. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion, garlic and bell pepper; sauté until just soft, about 4 minutes. Add cumin and oregano; sauté 1 minute. Increase heat to high and add turkey; cook, breaking up with a spoon, about 5 minutes. Add last five ingredients; cook 2 minutes. Season with salt if desired. Scoop mixture into 8-by-8-inch freezable glass baking dish; pack lightly. Spread potatoes evenly over top.

To serve immediately, bake 15 minutes in 375? F oven or until hot. To freeze (up to 4 months), skip this step.

To reheat in oven: Preheat oven to 375? F and bake 70 minutes or until filling bubbles. In microwave: Heat on high 3 minutes, rotate, and heat 2–4 more minutes or until hot.